FFlourishno. 14 · autumnSubscribe
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Skillet Cornbread with Charred Honey Butter

A cast-iron crust, a custardy middle, and honey butter that melts into every crumb.

by Nora Vance·45 min·Serves 8·6 min read
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Overhead of golden skillet cornbread in a black cast iron pan with honey butter melting on top

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01

The Recipe · Skillet Cornbread

Ingredients

  • 1½1½ cups (190g) fine cornmeal
  • ½½ cup (70g) plain flour
  • 22 tsp baking powder
  • 11 tsp fine salt
  • 11 tbsp caster sugar
  • 22 large eggs

Method

  1. 1

    Heat the oven to 425°F/220°C. Set a 10-inch cast iron pan on a burner until it is smoking hot, then drop in the honey butter and swirl to coat the steel.

  2. 2

    Whisk the cornmeal, flour, baking powder, salt and sugar in a wide bowl. In another, beat the eggs into the buttermilk.

  3. 3

    Pour the wet into the dry and fold until just combined — a few dry streaks are fine. Over-mixing is how cornbread turns to chalk.

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